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Baked Garlic Parmesan Potato Wedges

Crispy on the outside and tender on the inside, these Baked Garlic Parmesan Potato Wedges are a savory explosion of garlic, Parmesan, and perfectly roasted russet potatoes. A quick and easy side dish made entirely in the oven—ideal for parties, weeknight dinners, or anytime snack cravings hit!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 g
Course: Appetizer, Side Dish, Snack
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 4 large russet potatoes cut into thick wedges
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ⅔ cup grated Parmesan cheese
  • Fresh parsley chopped (for garnish)
Optional Add-ons
  • Red chili flakes for a spicy kick
  • Lemon zest for brightness
  • Ranch or marinara for dipping

Method
 

  1. Prep the Potatoes: Wash and scrub the russet potatoes well, then cut them into evenly sized wedges. You should get about 8 wedges per potato.
  2. Soak for Extra Crispiness: Optional—but soaking the wedges in cold water for 15–30 minutes helps remove starch, resulting in crispier potatoes.
  3. Preheat and Mix: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  4. Season: Drain and pat dry the wedges thoroughly. In a large bowl, toss them with olive oil, garlic, garlic powder, onion powder, smoked paprika, salt, pepper, and half the Parmesan.
  5. Bake: Arrange the wedges in a single layer, skin-side down, without overlapping. Bake for 30–35 minutes, flipping once halfway through.
  6. Finish & Garnish: Sprinkle the remaining Parmesan and chopped parsley over the hot wedges before serving.

Notes

Baked Garlic Parmesan Potato Wedges – Helpful Tips

Cooking Tips & Techniques
Slice russet or Yukon Gold potatoes into thick wedges—aim for uniform size so they cook evenly.
Soak wedges in cold water for at least 30 minutes to draw out starch and help them bake up extra crispy.
Toss with olive oil, minced garlic, grated Parmesan, and Italian seasoning—don’t be shy!
Bake skin-side down on a parchment-lined sheet at 425°F for that golden, crunchy edge.
Flip halfway through baking and sprinkle with extra cheese during the final 5 minutes for a melty finish.
Serving Suggestions
Serve as a hearty appetizer or as the ultimate sidekick to burgers, grilled meats, or sandwiches.
Pair with dips like ranch, marinara, garlic aioli, or sour cream with chopped chives.
Turn it into a pub-style snack plate with melted cheese and crumbled bacon on top.
For brunch? Serve with sunny-side-up eggs and crispy bacon for a savory spin.
Make-Ahead & Storage
Prep Ahead: Slice and soak the potatoes the night before—just dry them well before baking.
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Re-crisp in a 375°F oven or air fryer for 6–8 minutes—skip the microwave to keep the crunch!
Freezing: Not ideal after baking, but you can freeze raw seasoned wedges and bake from frozen—just add 10 extra minutes.
Tasty Variations to Try
Spicy Cajun: Swap Italian seasoning for Cajun spice blend and add a dash of cayenne.
Truffle Style: Drizzle with truffle oil and top with parsley and shaved Parmesan after baking.
Garlic Herb Butter: Melt butter with fresh garlic and herbs, then toss with wedges right out of the oven.
Cheesy Loaded: Add shredded cheddar, green onions, and bacon bits for full-loaded potato vibes.
Lemon-Pepper Twist: Add lemon zest and cracked pepper before baking for a zippy bite.